− | Now, ''Chandanadya taila'' preparation will be described – ''chandana'' (red variety of ''chandana''), ''bhadrashrī'' (white variety of ''chandana''), ''kālānusārya, kāiyaka, padma, padmaka, ushira, sārivā, madhuka, nāgapushpa, udīcya, vanya, padma, utpala, nalina'' (a white variety of ''padma''), ''kumuda''; ''saugandhika, punḍarīka, shata patra, bis, mṛnāla, shālūka, shaivāla, kasheruka, anantā, kusha, kāsa, ikṡu, darbha, shara, nala'' – root of ''shāli, jambu, vetasa, vānīra'' (a variety of ''vetasa'' which do not have fragrant root), ''gundrā, kakubha, asana, ashvakarṇa'' (a variety of ''shāla''), ''syandana'' (''nemi vṛkṡa''), ''vātapothā'' (''palāsha''), ''shala, tāla, dava, tinisha'' (''vanjula''), ''khadira, kadara'' (''viṭkhadira''), ''kadamba,'' fruit of ''kāshmarya, sarja, plakṡa, vaṭa'' (the variety without any adventitious root), ''kapītana'' (popularly known as ''gandhamuṅḍa''), ''udumbara, ashvattha, nyagodhra, dhātakī, dūrvā, itkaṭa, shṛṅgāṭaka, mañjishthā, jyotiṡmatī'' (''kangaṇikā''), seeds of ''puṡkara, karuñacandana, badarī, kovidāra, kadalī, samvartaka, ariṡṭa'' (a variety of ''neem'' growing in the hills), ''shataparvā'' (''bibhītaka''), ''shita kumbhikā'' (''kāṡṭha pāṭalā''), ''shatāvarī, shriparṇī, shrāvaṇī, mahā shrāvaṇī'' (''alambusha'' – having big fruits), ''rohiṇī, sīta pākī'' (''gaṅḍa dūrvā''), ''odana pākī'' (''nīla bheṅḍī''), ''kālā'' (''kākolī''), ''balā, payasyā, vidārī, jīvaka, ṛṡabhaka, medā, mahamedā, madurasa, ṛṡyaproktā'' (''ṛddhī''), ''tṛṇa shūnya'' (''ketakī''), ''mocarasa, ātaruṡaka, bakula, kuṭaja, paṭola, shālmalī, nārīkela, kharjūra, mṛdvīkā, priyāla, priyangū, dhanvana, ātma guptā, madhūka,'' and such other drugs which are cold in potency. Also, the drugs which have the same cooling effect can also be added to prepare this decoction, using double the quantity of water. The ''kalka'' (paste) of all the above mentioned drugs must also be taken. Oil mixed with the above stated decoction and paste should be boiled on mild fire till half the quantity is left. Massage of this medicated oil instantaneously cures ''dāha jwara''. | + | Now, ''Chandanadya taila'' preparation will be described – ''chandana'' (red variety of ''chandana''), ''bhadrashri'' (white variety of ''chandana''), ''kalanusarya, kaiyaka, padma, padmaka, ushira, sariva, madhuka, nagapushpa, udichya, vanya, padma, utpala, nalina'' (a white variety of ''padma''), ''kumuda''; ''saugandhika, pundarika, shata patra, bis, mrinala, shaluka, shaivala, kasheruka, ananta, kusha, kasa, ikshu, darbha, shara, nala'' – root of ''shali, jambu, vetasa, vanira'' (a variety of ''vetasa'' which do not have fragrant root), ''gundra, kakubha, asana, ashvakarna'' (a variety of ''shala''), ''syandana'' (''nemi vriksha''), ''vatapotha'' (''palasha''), ''shala, tala, dava, tinisha'' (''vanjula''), ''khadira, kadara'' (''vitkhadira''), ''kadamba,'' fruit of ''kashmarya, sarja, plaksha, vata'' (the variety without any adventitious root), ''kapitana'' (popularly known as ''gandhamunda''), ''udumbara, ashvattha, nyagodhra, dhataki, durva, itkata, shringataka, manjishtha, jyotishmati'' (''kanganika''), seeds of ''pushkara, karunyachandana, badari, kovidara, kadali, samvartaka, ariṡṭa'' (a variety of ''neem'' growing in the hills), ''shataparva'' (''bibhitaka''), ''shita kumbhika'' (''kashtha patala''), ''shatavari, shriparni, shravani, mahashravani'' (''alambusha'' – having big fruits), ''rohini, seeta paki'' (''ganda durva''), ''odana paki'' (''neela bhendi''), ''kala'' (''kakoli''), ''bala, payasya, vidari, jeevaka, rishabhaka, meda, mahameda, madurasa, rishyaprokta'' (''riddhi''), ''trina shunya'' (''ketaki''), ''mocharasa, atarushaka, bakula, kutaja, patola, shalmali, narikela, kharjura, mridvika, priyala, priyangu, dhanvana, atmagupta, madhuka,'' and such other drugs which are cold in potency. Also, the drugs which have the same cooling effect can also be added to prepare this decoction, using double the quantity of water. The ''kalka'' (paste) of all the above mentioned drugs must also be taken. Oil mixed with the above stated decoction and paste should be boiled on mild fire till half the quantity is left. |